METHI MUSHROOM PANEER MAKHANI (and that too w/o BUTTER aka MAKHAN)

INGREDIENTS (serves approx. 8 people)

  • 2 tbsps ghee 
  • 1 half red onion (or use 1 and half if you have small ones), washed, peeled and chopped in chunks
  • 1/2 tbsp ginger garlic paste
  • 1 bay leaf
  • 4-5 cups sliced white button mushrooms
  • 1 lbs
  • 1 tsp Kitchen King Masala
  • Salt to taste
  • 2 tsp Kashmiri Chilli Powder
  • 1/8 tsp turmeric
  • 1 tbsp caraway seeds
  • 1 tbsp cumin seeds
  • 2 cardamom pods
  • 2 thai chillies
  • 2 tomatoes – pureed
  • 1 cup heavy cream, full fat
  • 1 lbs paneer, cut in cubes
  • 1 tbsp crushed kasuri methi dried fenugreek leaves (I use Everest brand – you’ll find it in any Indian store)
  • 1/8 cup fresh chopped cilantro for garnish
  • 1 bunch of fresh fenugreek leaves or 2 blocks of frozen fenugreek leaves

METHOD:

  • In a pressure cooker, heat ghee and add caraway seeds, cumin seeds, cardamom, bay leaf and frozen fenugreek leaves. Cook on medium flame sautéing every 30 seconds until the frozen fenugreek leaves melt.
  • In a blender, add the onions, tomatoes and Thai green chillies. Puree until it’s smooth. Add it to the pressure cooker – over the fenugreek mix.
  • Sauté onion-tomato mix with fenugreek leaves mix for 1-2 minutes while on medium flame.
  • Next, add the sliced mushrooms and mix carefully yet thoroughly. Now’s the time to add – ginger-garlic paste, kitchen king masala, turmeric, chili powder and salt.
  • Close the pressure cooker lid and pressure cook on medium flame for ‘1’ whistle exactly. Turn off the flame and let the pressure release by itself for the cooker.
  • Open the lid and add crushed kasoori methi, paneer, and heavy cream. Let it cook on medium flame until the curry bubbles. Turn off the flame.
  • Garnish with cilantro and serve with jeera rice and/or naan.
  • Bon Appetit loves 🧡🧡

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


COPYCAT TRADER JOE’S THUMBPRINT COOKIES (PALEO, KETO-FRIENDLY & GLUTEN FREE)

Copycat Trader Joe’s Thumbprint Cookies ❣️ Paleo, Healthy and Minimal ingredients 👊☕️ We got the similar ones from @traderjoes last time and my god – sooo many weird ingredients 😞 We love these bite sized cookies on the go or for weekday snacks. So I decided to create the healthy paleo & gluten free version with minimal + cleanest ingredients. Recipe video linked here.

👊Almond Flour

👊Coconut Oil

👊Maple Syrup

👊Cardamom Powder

👊Sea Salt

👊Vanilla Extract

🍫 Chocolate or any berry Jam for topping. I used chocolate in my recipe.

INGREDIENTS – (makes about 14 bite sized cookies)

  • 1 cup almond flour (I buy from Costco)
  • 2-3 tbsps coconut oil (soft, at room temperature)
  • dash of vanilla extract
  • 1/8 cup organic maple syrup
  • a pinch of cardamom powder
  • a pinch of sea salt
  • 70% dark chocolate chips

METHOD –

  • Preheat oven at 325F and line a baking sheet with parchment paper.
  • In a bowl, combine all the ingredients and mix it thoroughly with hand (make sure your hand is clean or else use a silicone spatula)
  • Use a kitchen weight to and scoop approx 20 gm dough or use a 1 tbsps scooper or best use your judgement 😅
  • Roll into balls, and use your thumb to press an indentation into each cookie ball
  • Bake for 12 minutes. Then top off each cookie with 3-4 chocolate chips (if you are use a fruit jam now is the time to add 1/4 – 1/2 tbsp of jam) and bake for another 3 minutes.
  • Spread the chocolate with back of the spoon and then freeze for 15mins for chocolate to harden.
  • Serve as is or with coffee ☕️ 
  • Bon Appetit 🎉🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky